Region: Rapaura, Wairau Plains, Marlborough, New Zealand.
Winemaking: Clone 316 and 317 Sauvignon Blanc was hand harvested from our Corners Vineyard. The fruit was hand sorted and whole bunch pressed with the free fun juice warm settled overnight. The cloudy juice was racked to a seasoned oak cuve for indigenous fermentation. The ferment was warm 24 degrees and lasted 12 days before the wine was dry. The wine was left on full ferment lees for 9 months prior to racking and preparing for bottling.
Tasting Notes: The appearance is a bright straw-yellow colour with slight green hues. The nose has a complex bouquet of gooseberries, fresh herbs, snow peas and kaffir lime with subtle nutty nuances. This is a bright and vibrant, sweetly fruited oak-influenced Sauvignon Blanc with gooseberry, stone fruit, and green bean flavours on a smooth, refreshing palate with crisp acidity and a long finish.
Technical: Alcohol - 13.5%. pH - 3.26g/l. TA - 7.2g/l. RS - Dry. Contains sulphites. BioGro certified organic.
Winemaker: Allan McWilliams.
Accolades: NZ Organic Wine Awards 2019 Library Stock - 5/5 stars
"Retasted in November 2018, the 2014 vintage (4.5*) was estate-grown at Rapaura, in the Wairau Valley, and mostly tank-fermented; 15 per cent of the blend was fermented with indigenous yeasts and lees-aged in seasoned French oak cuves. Bright, light lemon/green, it has a complex, ripely herbal bouquet. Maturing very gracefully, it is a distinctive wine, with good body, richness and drive, crisp acidity, and a basically dry (4.2 grams/litre residual sugar), long finish. Certified organic." - Michael Cooper, 4.5/5 stars
"Powerful and intense, the bouquet shows kaffir lime, baked apple, snow pea, green rock melon and lemon peel characters. The palate is punchy and flavorsome with excellent fruit weight and fine texture, leading to a lengthy mouth-watering finish, showing lovely maturity and complexity. At its best: now to 2020. $30.00. www.rockferry.co.nz. Certified organic." - Sam Kim, 93/100 points